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Citrus Vanilla Freeze (GF)

Recipe from Betty Crocker.
Course Dessert
Servings 15


  • 1 box Betty Crocker Gluten Free yellow cake mix
  • 1/2 cup Pecans finely chopped
  • 3/4 cup butter softened
  • 1 quart vanilla ice cream softened slightly
  • 1 quart citrus sherbet softened slightly
  • 1 cup Cool Whip
  • 1/4 cup Pecans chopped


  • Preheat oven to 350 F.
  • Line 13x9” pan with foil leaving one-inch overhanging on two opposite sides.
  • In a medium bowl, stir together cake mix and pecans.
  • With a pastry blender or fork, cut in butter until mixture is crumbly.
  • Lightly press in bottom of foil-lined pan.
  • Bake 15 to 20 minutes or until set and just beginning to brown. Let cool completely.
  • In large bowl, fold sherbet into ice cream just until partially blended for marbled design. Spoon and spread over cooled crust.
  • Cover; freeze until firm, at least 4 hours.
  • Using foil handles, remove dessert from pan to cutting board 10 minutes before serving. Peel back foil and cut into 15 pieces.
  • Top each piece with Cool Whip and sprinkle with pecans.


Nutrition information: 226 calories; 16.6g fat; 94mg sodium; 19.4g carbohydrates; 1.4g protein.